Recipe by Jody C.
"My aunt used to make this delicious side dish when I would visit, and I recently discovered just how easy it is to make. A great way to encourage kids to eat their broccoli! Blanching of broccoli or any form of cooking broccoli is not recommended for this recipe; it tastes best with raw, chilled broccoli."
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red wine vinegar
1 (.7 ounce) package
dry Italian salad dressing mix (such as Good Seasons®)
broccoli, cut into florets
I have tried a lot of broccoli recipes over the years because I am determined to *like* broccoli, but this is my favorite (and probably the healthiest and easiest) by far. Salad lovers should enjoy this recipe even if they don't love broccoli. I like that it can be easily modified using a variety of dried salad dressing mixes--and that you can make dry mixes to suit your own tastes. I think will be trying a ranch vinaigrette version made with homemade ranch mix next.
This is an interesting recipe. While it's not something I'd *crave*, I did find myself picking at it while waiting for the rest of dinner to be ready. I don't think I'd plan to make it again, but would use it if I found myself w/broccoli that needed used. I will greatly reduce the EVOO, though, because I had a pool of oil on plate. THANKS for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Simple Marinated Broccoli
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 167
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